Introduction of Advanced Health Management Tools for Enhanced Pig Production, Product Safety and Quality in Hong Kong

Project leader: Prof. Dirk U. Pfeiffer
Project members: Dr. NG Lip Tet, Dr. YIP Chi Kwan, Mr. LUK Kwong Ying, Mr. Gordon AU YEUNG

Examination of herd health condition

This project aims to support the pig farming industry while introducing advanced health management tools to farmers that can enhance pig production, product safety, and quality in Hong Kong. These objectives will be achieved by on-farm data recording and assessing components in the pork value chain which will be used to develop a tailored made disease management plan for each farm.

Collecting fecal samples from sow

The project team performs regular examinations of local pig herds to assess their productivity, biosecurity, and the management of the pig farms. By providing free clinical veterinary services, this project also includes a specific emphasis on establishing a culture of prudent use of antimicrobials amongst pig farmers aiming to advise on the appropriate use of antibiotics and other veterinary medicine. This is significant in monitoring antibiotics usage in pig farms and supporting the antimicrobials stewardship program in Hong Kong.

Examination of herd health condition

One of the key aspects of the project is to introduce advanced technologies to pig farmers for herd health and production monitoring. The project team will provide training for veterinary professionals, farm workers, and farmers on how to operate these electronic data collection devices. This will not only be beneficial in helping farmers to centralize data to monitor their herd performance but also in identifying the presence of vaccination failure in Hong Kong pig herds. This will also be supported by a production and health management plan as well as an ambulatory veterinary service running in parallel throughout the entire project.

Swine veterinary service contact number: (852) 6274 5815


Funded by Sustainable Agricultural Development Fund, Agriculture, Fisheries and Conservation Department